1. Sift flour, add the sugar, salt, cardomom and dry yeast. Set aside. 2. Grind the sugar and saffron threads in a mortar and pestle. 3. Heat the milk and butter together and cool to lukewarm. Add the saffron/sugar mix to this. 4. Add about 1 1/2 cups of flour to the milk mix and beat for 3-4 minutes. 5. Sprinkle 1/4 cup on workbench, pour out the batter and then sprinkle the remaining flour ontop. Leave sit for 5 minutes. 6. Knead in the flour and keep kneading until you have a smooth dough - about 7-10 minutes. 7. Lightly oil and bowl and place dough in, covering with cling wrap. Let prove in a warm spot until doubled. 8. Turn out and knead in the currants. Divide the dough into 3 portions and roll into sausage shapes. 9. Lay the 3 lengths of dough along side and brush the 3 ends with egg and stick together. Plat as you would for a braid. 10. Finish the ends by brushing with a small amoun of egg, stick together and tuck under. 11. Place on greased baking sheet and prove again until almost doubled in size. 12. Heat oven to 190°C. 13. Brush dough with egg wash and bake for 35 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
